Potato Salad Classic (Print Version)
# Ingredients:
→ Main Components
01 -
6 large eggs
02 -
450 grams of bacon strips
03 -
900 grams of small red potatoes, washed and cleaned
→ Fresh Vegetables
04 -
1 stalk of celery, diced finely
05 -
1 medium onion, diced small
→ Dressing
06 -
480 ml creamy mayonnaise
07 -
Pinch of salt for seasoning
08 -
Fresh black pepper, as needed
# Instructions:
01 -
Heat up a large pan on medium-high heat. Cook the bacon strips until they’re crispy, flipping every so often for about 10 minutes. Let them cool on some paper towels, then crumble into small pieces when ready.
02 -
Pour salted water into a big pot and bring it to a boil. Toss in the potatoes and let them cook till they’re tender but still firm, around 15 minutes. Drain them and leave them to cool.
03 -
Put the eggs into a pot, cover them with cold water, and bring it to a boil. Take the pot off the heat, cover, and let the eggs sit in the water for 10–12 minutes. Cool them in an ice bath, peel off the shells, and chop them up into small chunks.
04 -
Chop the cooled potatoes into bite-sized chunks, leaving the skins on. Toss them into a large bowl with the chopped eggs, crumbled bacon, celery, and onion.
05 -
Stir in the mayonnaise gently, making sure everything’s fully coated. Adjust the taste with salt and some freshly ground black pepper.
06 -
Cover the bowl and stick it in the fridge for at least an hour to let the flavors come together before eating.
# Notes:
01 -
Letting the salad chill in the fridge enhances the flavors and texture.